Super Easy Cashew butter Coconut milk Ice cream! (Vegan Recipes)

Super easy Cashew butter Coconut milk Ice cream recipe is Vegan and Delicious! :)

Ready for consumption within a few hours, this recipe consists of simple mixing, freezing and repeating the process a few times.

Here's the process:

Whisk together vanilla coconut milk and a slight amount of sweetener (I used sugar). Add a small amount of cashew butter (~1 TB for a large bowl). Some of it will not incorporate, but will form small swirls of cashew butter. [I also added approximately 1 teaspoon of organic chocolate whey protein at this point.] Freeze mixture for ~45 minutes. Remove from freezer and re-whisk. Return to freezer. After the 2nd or 3rd freeze, the whisking will become difficult and it can be stirred with a spoon. Before the mixture is completely frozen solid and while it is still crystallized ice, remove from freezer, stir again and serve.

An absolutely delicious and easy recipe if you have the patience to wait on the freezer. ;) 

Beet Carrot Latkes (Vegan/Vegetarian)

Tons of root veggies gave rise to this concoction.

Pretty much used this recipe (omitting the onion and using egg replacer):
The Root Vegetable Chronicles -- Beet Carrot Latkes

Made half the batch with garlic and half the batch without.

And to really overdo it on the root veggies, I served it with these:
Buttermilk Mashed Potatoes

Overall, a very good experiment with the root vegetable chronicles and friends!